The Eagle Group CDTCIR-48-16/3 is a commercial-grade clean dishtable featuring an island design optimized for efficient, hygienic food preparation in professional foodservice environments. With a 48-inch wide stainless steel top crafted from 16-gauge 300 series material, this unit is engineered for durability and ease of maintenance in busy kitchens. Its left-to-right operation and precise dimensions—37 to 48 inches overall width from machine to corner—facilitate seamless integration within both compact and expansive setups. Constructed with galvanized legs and crossbracing, combined with adjustable metal feet, it ensures stability and scalability in high-traffic foodservice operations. The unit's technical design emphasizes sanitation, longevity, and ergonomic workflow, making it suitable for restaurant, cafeteria, and catering applications requiring a reliable, robust dishtable solution.
Top Eagle CDTCIR-48-16/3 Features
The Eagle CDTCIR-48-16/3 clean dishtable island features a 16-gauge stainless steel top optimized for durability and ease of cleaning. Its left-to-right flow supports efficient workflow in busy kitchens, while the galvanized legs and crossbracing ensure structural stability. The 8-inch splash height prevents spillage beyond the work surface, and the compact 30-inch work depth maximizes usable workspace. Designed for installation in commercial foodservice environments, it allows seamless integration into prep lines, with adjustable metal feet for leveling on uneven flooring.
- 16-Gauge stainless steel top: Ensures strength and corrosion resistance under heavy use.
- Island design with 48" machine to corner: Facilitates efficient, ergonomic workflow for large-scale prep.
- Galvanized legs and crossbracing: Provide long-term durability in demanding environments.
- 8-inch backsplash: Protects surrounding surfaces from splashes and spills.
- Adjustable metal feet: Support stable setup on uneven flooring for quick access and maintenance.
Ideal for configuring durable, accessible dishtable stations in high-traffic commercial kitchens.
CDTCIR-48-16/3 Technical Specs
The Eagle CDTCIR-48-16/3 features a 42-1/2-inch high stainless steel surface with a width ranging from 37 to 48 inches from machine to corner, all supported by galvanized legs and crossbracing for longevity. The unit weighs approximately 118 lbs and is constructed from 16-gauge 300 series stainless steel, ensuring resistance to corrosion and damage. It operates with a splash height of 8 inches, with dimensions tailored for flexible installation within various kitchen layouts. The dishtable complies with NSF standards, supporting sanitation and food safety protocols. No refrigeration or cooling systems are included, focusing instead on providing a sturdy, easy-to-clean work surface suitable for busy food prep areas. Installation requires appropriate clearance for leveling and maintenance, with adjustable metal feet included for stability on uneven floors.
- Material: 16-gauge, 300 series stainless steel for durability and corrosion resistance.
- Dimensions: 37-48 inches width (OA), 42-1/2 inches height, 30-inch depth.
- Weight: 118 lbs, supporting stable setup and transportation.
- Frame construction: Galvanized steel legs and crossbracing for structural integrity.
- Operation: Left-to-right workflow support, with adjustable leveling feet.
- Electrical: Not applicable—manual operation surface.
What is a commercial dishtable?
A commercial dishtable is a stainless steel surface designed to facilitate dishwashing, prep, or assembly tasks in professional kitchens. Typically installed within or adjacent to dishwashing or prep stations, it provides an organized, sanitary workspace that supports efficient workflow. The Eagle CDTCIR-48-16/3 dishtable features an island configuration with a 48-inch machine-to-corner width, suitable for bustling foodservice operations such as restaurants, cafeterias, and catering services. Its robust construction, NSF compliance, and ergonomic design make it ideal for high-volume food prep environments requiring durable, easy-to-clean equipment.
Top stainless steel dishtables for high-volume foodservice settings
Constructed with 16-gauge stainless steel and an island layout, the Eagle CDTCIR-48-16/3 offers a resilient surface for consistent food preparation and dish handling. Designed for operation in medium-volume kitchens, it ensures stability and sanitation efficiency, supporting busy commercial workflows. Eagle’s model number CDTCIR-48-16/3 is recognized for durable build quality and ergonomic integration into restaurant and institutional kitchens.
- Workstation support in medium-volume kitchens for efficient prep flow
- Compact footprint suits space-constrained commercial spaces
- Ideal for restaurant, cafeteria, and catering operations
- Supports moderate throughput with durable stainless steel surface
- Perfect for dedicated dish and prep station setups
Why Choose Eagle CDTCIR-48-16/3
Compared to other commercial dishtables, the Eagle CDTCIR-48-16/3 offers superior durability with its 16-gauge stainless steel construction and galvanized frame that withstand demanding kitchen environments. Its island design enhances workflow efficiency, while adjustable feet allow for stable installation across uneven surfaces. This model emphasizes sanitation, ergonomic accessibility, and long-term performance, optimizing operational hygiene and productivity in busy commercial kitchens.
- Self-contained, corrosion-resistant stainless steel construction
- Robust galvanized frame supports long-term durability
- Flexible installation with adjustable leveling feet
- Designed for efficient workflow in moderate-volume kitchens
- Innovative island layout facilitates multiple work zones
